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    Home » Recipe

    Published: Jun 26, 2023 by maxcozzi · This post may contain affiliate links · 2 Comments

    Turkish Beet Salad (Pancar Salatasi)

    Jump to Recipe Jump to Video Print Recipe

    Made with shredded beets, yogurt, lemon, and walnuts this Turkish beet salad (pancar salatasi) is incredibly delicious and easy to make. The sweet and refreshing flavor of roasted beets goes perfectly with the tart, lemon-yogurt dressing. 

    Turkish beet salad pancar salatasi
    Jump to:
    • Key Ingredients
    • Other salad Recipes
    • Turkish Beet Salad (pancar salatasi)
    • Food Safety

    I love making this dish when hosting a dinner party purely because of how beautiful the color of shredded beets and yogurt is. Some beet and yogurt salad recipes call for tossing the yogurt and beets together but I like to just gently stir in it for the "wow" factor when all the pink and purple color comes out. 

    Because the process of roasting beets, cooling them, and shredding them is laborious, I recommend making this dish in larger batches for meal prep or ahead of time as a potluck dish. The great thing about beets is they will stay fresh in the fridge for at least 3-4 days after cooking.

    This dish would be part of a typical Turkish meze meal, which is a large dinner spread usually consisting of small plates of Turkish dips, bread, salads, and grilled meats. 

    One thing I love about Turkish cuisine how much focus is put on fresh and healthy foods without any compromise on taste. Many Turkish recipes don't include too many ingredients because it is more about the quality of the produce and the preparation. 

    Some other great Turkish meze recipes to try with this creamy beetroot salad would be a delicious and filling Turkish rice pilaf or savory Turkish Moussaka. 

    Key Ingredients

    • Red Beets
    • Extra Virgin Olive Oil
    • Greek Yogurt 
    • Lemon Juice
    • Fresh Mint

    Full ingredient list below. 

    Other salad Recipes

    Looking for some other great salads to try? Check these out,

    • Spinach Arugula Salad with Creamy Dressing
    • Tahini Kale Salad with Honey Roasted Pecans
    • Cucumber Beetroot Salad with Herbed Yogurt
    Turkish beet salad pancar salatasi

    Turkish Beet Salad (pancar salatasi)

    A simple and delicious beet salad with greek yogurt, lemon, mint and walnuts.
    5 from 3 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Cool time: 30 minutes minutes
    Total Time: 1 hour hour 40 minutes minutes

    Nutrition

    Calories: 691kcal | Carbohydrates: 46g | Protein: 21g | Fat: 53g | Saturated Fat: 6g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 16g | Cholesterol: 3mg | Sodium: 4873mg | Potassium: 1378mg | Fiber: 15g | Sugar: 23g | Vitamin A: 756IU | Vitamin C: 75mg | Calcium: 231mg | Iron: 5mg
    Calories: 691kcal
    Author: Max Cozzi
    Servings: 4 (as a side)
    Prevent your screen from going dark

    Ingredients

    • 3 red beets (or 2 large beets)
    • 2 teaspoon salt (divided)
    • 1 tablespoon extra virgin olive oil
    • 1 lemon (juiced)
    • 3 tablespoon fresh mint (minced)
    • 4 tablespoon greek yogurt
    • ½ cup crushed walnuts

    Instructions

    • Preheat the oven to 400°. Trim the ends off the beets and place them on a sheet of foil on a sheet pan. Drizzle with half of the salt and the olive oil and wrap the foil packet up. Roast in the oven for about 1 hour or until a knife can easily be inserted. Remove and let cool.
    • Once the beets are cooled, remove the peels and shred them on the large holes of a cheese grater. Put them into a serving bowl and add the lemon juice, mint, and remaining salt and toss well.
    • Gently stir in the greek yogurt (try to make a pretty swirl!) and top with crushed walnuts.

    Video

    Notes

    This dish is a great make-ahead recipe if you have a dinner or party coming up and want to get some of the side dishes made ahead of time. 
    Course: Appetizer, meze, Salad, Side Dish, side salad, sides, tapas
    Cuisine: Mediterranean, Middle Eastern, Turkish
    Keyword: beet and yogurt salad, beet salad, beetroot, beets, vegetables, vegetarian, veggies
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    Food Safety

    • Cook meat to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

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    Reader Interactions

    Comments

    1. Lara says

      June 06, 2025 at 6:34 am

      5 stars
      I cheated and bought Love Beets but other than that, followed this recipe and it was really good! TY!

      Reply
      • maxcozzi says

        June 10, 2025 at 9:08 am

        Thank you! Glad you liked it!

        Reply
    5 from 3 votes (1 rating without comment)

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    Max Cozzi, the creator of Redwood Kitchen food blog

    Hi, I'm Max! Welcome to Redwood Kitchen, where you will find tasty and approachable recipes. I am inspired by life in the PNW, from the Mediterranean climate to the asian influenced culinary scene.

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